Bak Kwa (Chinese Pork Jerky)

Bak Kwa also referred to Chinese pork jerky is one of my favorite snacks. It has a sweet and combined flavor and loved by all of my family members. Since it becomes really hot now so I am trying to stay away from my wok and move little by little to the lovely oven.

I will share some of the most important tips so that you can make Bak Kwa perfectly at home.

1. For the ingredients, choose around 90% lean and 10% fat to get the perfect taste. If only lean is used, the bak kwa will be too dry however if too much fat used, there will be too much oil.

2. Fish sauce(Tiparos Thai Fish Sauce 23 Oz. X 2 Blt.) is a must for this recipe. And both dark soy sauce and light soy sauce are needed. Dark soy sauce helps to darken the color of Bak Kwa and light soy sauce helps to lighten up the taste.

Transfer the minced pork to a cutting board and mince the pork again for around 4~6 minutes or until you feel sticky resistance.

By mincing the pork again;

1. The pork and all the seasoning will be combined well.

2. The bark Kwa will have a chewier taste and resilient texture.

Then place one silver paper around your ovenware and then lay the minced pork on. Cover with plastic wrap and then roll the minced pork into a thin meat pie (around 1/3 cm). Try to make it even in thickness. I use two 26cm*30cm wire meshes for 1 lb. minced pork.

Remove the plastic wrap, brush honey and garnish white sesame seeds. Bake for 15 minutes and then turn around carefully, and then repeat the process.

I can remember when Bee Cheng Hiang had a barnch near Times Square in Hong Kong. I used to go there on a regular basis to get some of this stuff for snacks but they closed up years ago and if they still have any barnch in Hong Kong, I don’t know where! But I still buy lots of this kind of stuff every time I go to Macau, have seen more than 2 dozen varieties there, everything from standard pork to kangaroo!

Chinese Pantry

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